Plum Sauce Chicken Wings Baked in a Flash
Posted on 03. Tue, 2010 by grace in Appetizers/Dim Sum, Malaysian, Poultry
By Carol Selva Rajah, Malaysian Cooking: A Master Cook Reveals Her Best Recipe
This is an interactive recipe where you can have fun. If some of the sauces are unavailable, clean out your refrigerator and create your own sensual combination by adding a cocktail of sauces for fragrance and taste. The wings make a great finger food when served with a delicate dipping sauce. For a really fragrant alternative, tie strips of pandanus leaf around the chicken wings; the leaf will brown but the flavour remains.
Cucumber Kimchi(Oi kimchi)
Posted on 03. Mon, 2010 by grace in Condiments, Korean
By Taekyung Chung & Debra Samuels, The Korean Table
Cucumbers are split and stuffed with a spicy daikon radish mixture and then packed snugly for an overnight stay.
Rice Soup with Chicken, Seafood and Mushroom (Chao Boi)
Posted on 03. Mon, 2010 by grace in Healthy Asian, Rice/Noodles, Soup, Vietnamese
PHOTO CREDIT: Copyright (c) 2006 Leigh Beisch
Sesame Balls
Posted on 03. Wed, 2010 by grace in Appetizers/Dim Sum, Chinese, Sweets
Sesame balls are classic dim sum—unadulterated and oh-so-good. In the yum cha (dim sum) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I’ve added taro to make the dough more tender, more tasty, and a lovely shade of lavender. The contrast between the crisp sesame seed coating and soft chewy dough is remarkable. I have also substituted flavorful dates for the traditional lotus seed or red bean fillings. In Chinese cooking, sesame seeds are never deeply browned—their white color symbolizes purity. Be sure to start with untoasted white sesame seeds to achieve a light [...]
Kimchi Hot Pot (Kimchi Chigae)
Posted on 02. Tue, 2010 by grace in Korean, Soup
By Taekyung Chung & Debra Samuels, The Korean Table
Kimchi plays the main role in spicing and seasoning this dish. Thick pieces of tofu are simmered in the stock. This dish is most often served during cold winter months but is sometimes served during the summer to rejuvenate the appetite. It is even better the next day, so if you like left-overs double the recipe.
Pear Anise Cooler
Posted on 01. Sun, 2010 by admin in Cocktails
Pear Anise Cooler By Khai Duong, Ana Mandara Serves 1 1 star anise ¼ Asian pear 1 bar spoon honey 1 ½ ounce pear liquor 5 ounces light beer 3 thin slices Asian pear for garnish In a shaker, add star anise, Asian pear and honey. Muddle completely. Fill with ice and add pear liquor. Shake and strain into a tall glass. Fill glass halfway with ice. Top with light beer and garnish with a slice of Asian pear. Chef’s Quote: Growing up in Vietnam, we would mix fruit and ice cold beers for a refreshing drink during the hot steamy summers.This is a cocktail that is refreshing that reminds me of those summers.
Gujia
Posted on 10. Thu, 2009 by grace in Holi, Holidays, Sweets
Gujia is a popular sweet dish of North India. This dish is associated with the festival of Holi.
Thandai
Posted on 10. Thu, 2009 by grace in Drinks, Holi, Indian
Thandai is embedded with the tradition of Holi. A refreshing and healthful drink, thandai is savored in the midst of the play throwing each other in the pool of colored waters. A glass of thandai offers instant energy and sets the mood for this fun-filled tradition. Drinking thandai during the blazing summer months is perfect, as it has tremendous cooling and soothing effects. It also provides necessary nutrition to the body, gives tremendous relief to the tired body and min and replenishes in the much required energy and freshness. Although homemade thandai always tastes better, in Banaras and elsewhere in India, it is now possible to buy commercial concentrates
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